Iguaçu Falls
Waterfall of the Iguaçu River between Brazil and Argentina. It is one of the largest waterfalls in the world and was declared in 2011 as one of the new seven wonders of nature.

Açaí
Known as the super fruit for its anti-oxidant properties, açaí is native to the Amazon region. In general, it is sold as frozen pulp, juice, or an ingredient in various products. In Brazil, it is commonly enjoyed as Açaí na tigela. ("açaí pulp in a bowl").

Coffee Beans
Brazil is the largest producer of coffee in the world.

Baiana
Woman from the state of Bahia, an African descendant characteristically dressed in white with a turban.

Coconut With Milk Splash
Coconut water is widely consumed in Brazil, and its milk is found in many food preparations, especially in Bahian cuisine.

Sugar Cane Stalks
A symbol of my beloved state, Pernambuco, famous for its sugar cane plantations and its production of both sugar and alcohol.

Arara
Blue and Yellow Macaw, native to South America. It is one of the emblematic species from the Brazilian savanna and very important to native communities.

Victória Régia
Also known as Victoria Amazonica, a leaf that is up to 3 meters (9.8 feet) in diameter, on a stalk 7 to 8 meters (22.9 - 26.2 feet) in length. It is native to the shallow waters of the Amazon River basin.

Copacabana Sidewalk
A Portuguese pavement designed as a geometric wave, located at Copacabana Beach in Rio -- one of the most famous beaches in the world.

Water Lily
Pink flower and new bud from a water lily plant.

Assorted Fruits
Display of cashew fruit, pinha, pineapple, coconut, watermelon, and many other fruits enjoyed in Brazil. A representation of Brazil's natural abundance and love of fruits.

Brazilian Heart
Illustration displaying the names of all 26 Brazilian states plus the capital of Brazil, Brasília.

Caipirinha
Brazil's national cocktail drink made from cachaça, sugar, lime, and ice.

Cashew Fruit
Native to Northeast Brazil, cashew fruit is juicy and soft, astringent, and rich in nutrients. The nut is attached to the end of the fruit. The city of Pirangi do Norte, Rio Grande do Norte, Brazil, has the largest tree in the world, as big as 70 normal-sized cashew trees.

Christ the Redeemer
Located on Corcovado Mountain, overlooking the city of Rio de Janeiro. A symbol of Brazil!

Blanc-Mange (Manjar Branco)

It’s Easter time! Every single detail is ready– including my Easter dessert, Manjar Branco or Blanc-Mange.

I’m not talking about just any dessert, but a delicious and fitting one for the special occasion that we are celebrating.

With so many options from which to choose, I specifically chose the manjar branco for a couple of different reasons. First, it reminds me of a simple and elegant Italian dessert that I have been craving lately, panna cotta. Also, because its beautiful white color reminds me both of the secular tradition of the white Easter bunny and, especially, of the purity of Jesus Christ my Lord.

The manjar branco has a mild coconut taste. Traditionally in Brazil, it is served with a stewed prune sauce.

However, for this occasion I chose two additional sauces: a chocolate sauce representative of our secular Easter traditions, and a berry sauce which announces that spring is here. So you have one dessert, with three different sauces from which to choose.

The colors of the dessert and of the chocolate and berry sauces also make it suitable to serve for Christmas or for many other occasions.

I hope that you enjoy our manjar branco as much as I do. Happy Easter!!!

” … He has risen…” (Mt. 28:6)

Blanc-Mange

(Manjar Branco)

Serves 4

Segment: Brazilian cuisine

Ingredients:

For the Manjar Branco:

1 (14 oz or 396g) can condensed milk

3-1/2 cups milk

7 oz or 200 ml coconut milk

1/2 cup corn starch

1/3 cup sugar

A dash of salt

1 teaspoon vanilla extract

For The Prune Sauce:

5 oz or 150 g prunes

1-1/2 cups sugar

1 cinnamon stick

4 cloves

A dash of nutmeg

Directions:

Dissolve the corn starch in the coconut milk. Stir in in the other ingredients, except the vanilla extract.
Pour into a medium saucepan over medium heat, stirring constantly for about 12 – 15 minutes or until the mixture has thickened.
Remove from heat, add the vanilla extract, stir, and pour mixture into cups, let cool down, cover, and refrigerate for at least 6 hours. Do not unmold. Serve with a room temperature chocolate sauce, or a chilled prune sauce or berry coulis on top (recipes follow) and decorate as desired.

To make the prune sauce: Mix all the ingredients together. Bring to a boil, reduce heat to medium-low, and let simmer for about 10 minutes. Remove the cinnamon stick and the cloves. Serve cold with the Blanc-Mange.

Note: Since my blanc-mange recipe takes cornstarch instead of unflavored gelatin, I do not advice you unmold it.

For the Chocolate Sauce: click on the link (Half of the chocolate sauce recipe is enough to top our Blanc-Mange)